1. Peel, devein and butterfly prawns, leaving tails intact

2. To make the sea parsley, spring onion and ginger dipping sauce, pound ginger, spring onion, sea parsley and salt to paste using a mortar and pestle. Transfer paste to a heatproof bowl.

3. Heat peanut oil in a small frying pan until moderately hot. Carefully pour in the paste, scalding the ingredients to release their fragrance and aroma. Mix well. Transfer dipping sauce to a small serving bowl.

4. Meanwhile, in a shallow heatproof bowl that will fit inside a steamer basket, arrange prawns in a single layer and pour over the shao hsing wine. Place bowl inside steamer and position over a deep saucepan or a wok filled with boiling water. Steam, covered, for about five minutes or until prawns are just cooked through.

5. Carefully remove bowl from steamer and transfer prawns to a serving plate. Serve with dipping sauce on the side.

*If sea parsley is unavailable, use coriander leaves

This recipe features as part of our Good Food Christmas feast.